Making restaurant-style food is always a challenge for me. As I am such a glutton, I often like to experiment with good food. This Tasty Foie Gras Stuffed Chicken in Merlot Red Wine Reduction has gotta be one of my most satisfactory dishes by far as it is extremely delicious!

Merlot is best for making red wine sauce for a dish like this cause it is smooth and fruity. Imagine all the goose liver tucked inside your juicy chicken breast and drenched in a mushroom red wine reduction accompanied by healthy grilled pumpkins. The taste is just heavenly!

During my recent trip to Budapest, I was introduced to the Hungarian Golden Goose Liver by my tour manager. Being a fan of Foie Gras, I naturally bought some of the finest goose liver pates. Do you know that Foie Gras is good for you, and it is known as " the French paradox " according to American researchers and Dr Serge Renaud - a specialist in the field? ( Source: Golden Goose Liver )

Apparently, Foie Gras are a recommended part of dietary intake since they help reduce the level of so-called " bad " cholesterol in the blood. So unlike the contrary hear-say, goose liver is actually good for you!Ingredients:
4 Chicken Breasts
500g Pumpkin (sliced )
150g Foie Gras
1 tsp Salt
Dash of Pepper
Extra Virgin Olive Oil for greasing

Prepare pumpkin by greasing with olive oil or butter and placing them on a grease-proof baking tray. Preheat convection oven at 180°C and grill for about 5 minutes or till soft. Remove and transfer to serving plates.

Divide foie gras into 4 equal portions. Rinse chicken and butterfly the meat. Rub chicken with salt and pepper, and place a piece of the goose liver on it. Close it back.

Line tray with parchment paper and grease with olive oil. Place chicken on it and grease with olive oil too. Bake at 200°C for about 20 minutes or almost cooked. ( Adjust temperature and timing according to oven type ).

Remove chicken and pour juices into a bowl and stir in flour. Set aside.

The dish looks fabulous. I like foie gras too, but have never tried Hungarian foie gras. I honestly don't care if they've been force fed or not (they're geese, we do worse to humans) so my primary concern would be quality. If it tastes the same, I'll go for it. :)

Soooo delicious Shirley! I'm a huge lover of foie gras but I don't eat it too often but wouldn't mind having it more often! This sounds like such a good pairing, the chicken is lean, the foie gras rich and fatty and the sauce to pull everything together!